云南不同茶区茶树种质资源的红碎茶香气成分研究  

Study on Aromatic Compositions of the Broken Black Tea from Different Tea Areas in Yunnan

作　　者：杨盛美[1] 许玫[2] 唐一春[1] 李有勇[1] 宋维希[1] 刘本英[1] 矣兵[1] 蒋会兵[1] 

机构地区：[1]云南省农业科学院茶叶研究所,云南勐海666200 [2]华南农业大学园艺学院,广州510642

出　　处：《中国农学通报》2015年第11期156-161,共6页Chinese Agricultural Science Bulletin

基　　金：云南省自然科学重点基金项目"云南茶树种质资源及遗传多样性研究"(2006C0012Z);国家科技部基础条件平台项目子专题"国家茶树种质资源平台(勐海)"(2013-065)

摘　　要：为探讨云南不同茶区茶树种质资源的红碎茶香气成分特征物质及种质间香气组成的差异,采用GC/MS方法,对保存于国家种质大叶茶树资源圃内云南省11个县共16份茶树种质资源的红碎茶香气成分进行了比较分析。结果表明:构成云南红碎茶香气特征性物质主要是芳樟醇、(E)-2-己烯醛、苯乙醛、香叶醇、反式氧化芳樟醇、雪松醇、水杨酸甲酯、顺式氧化芳樟醇、正己醛、橙花叔醇。香气指数(FI)聚类分析,可把16份种质的红碎茶香型划分为3种类型:(1)高芳樟醇及其氧化物含量类型;(2)高芳樟醇及香叶醇含量类型;(3)高(E)-2-已烯醛含量型。萜烯指数(TI)分析表明,保山市和临沧市的红碎茶香气特征较为接近,西双版纳州、德宏州、普洱市的红碎茶香气特征较为接近。综上,云南不同茶区茶树种质资源的红碎茶香气存在地方风格,红碎茶香气地方风格的存在与各地栽培的地方品种资源不同有关。To clarify the aroma materials of different of broken black tea from different areas in Yunnan,aromatic components of 16 tea resources from 11 counties in Yunnan Province were studied by GC/MS. Theresults showed that major aromatic components of broken black tea were linalool,（E）- 2- hexena,phenylacetaldehyde, geraniol, linalool oxide trans- furanoid, cedrol, methylsaicylate, linalool oxide cis-furanoid, n-hexanal and nerolidol. The aromatic flavors of 16 broken black tea resources were divided intothree groups by dendrograms of cluster analysis based on flavor index（FI）：（1） high content of linalool andlinalool oxide;（2） high content of linalool;（3） high content of（E）-2-hexena. In addition, the analysis result ofof terpene index（TI） indicated that the aroma flavor of broken black tea from Baoshan was close to that fromLincang, and those from Xishuangbanna, Dehong and Pu＇er were similar. In a word, the aroma flavors of blackbroken tea from different tea areas in Yunnan were various, and related to the characteristics of local varieties.

关 键 词：云南 茶树种质资源 红碎茶 香气成分 

分 类 号：S571.1[农业科学—茶叶生产加工]